It wasn’t until the summer breeze had gone and the first leaf had turned that I realized it was time for a pumpkin cookie recipe.
Imagine sitting in the backyard with your friends, holding a cup of hot chocolate in the fall twilight. What’s better than a scrumptious plate full of soft, warm pumpkin cookies to go with it?
Eating cookies when they’re still warm makes them extra delightful: a little crunchy with an exquisite pumpkin flavor, and the perfect amount of sweetness. With their salty taste and melted chocolate, these cookies are a must for fall— give them a try before the season passes by!
An Easy Recipe for Healthy Pumpkin Cookies
The traditional pumpkin cookie is often deemed unhealthy, high in calories and fat. Not to worry! We have a healthier and even simpler version for you.
Let me show you how simple this recipe is. All you need is a bowl and four essential ingredients: pumpkin puree, quick oats, peanut butter, and maple syrup. If you don’t have every single ingredient, this recipe is very forgiving. You can tweak dark chocolate with other ingredients like walnuts or almonds to make it work for you.
You may wonder why I use maple syrup instead of the usual white granulated sugar, let me tell you. Maple syrup is less processed, has a richer flavor and more pleasant sweetness. It is also healthier for you even though it’s three times as sweet, it comes with fewer calories.
Can Pumpkin Cookies Be Chewy?
From my experience, most store-bought pumpkin cookies either have a tough texture or taste like soft pumpkin cake. How to make pumpkin cookies with crisp-edges and chewy-centers has haunted me for years.
By making small changes in the ingredients and playing around a bit, I discovered that pumpkin can replace eggs! Using pumpkin puree instead of eggs gave the cookies a soft and chewy texture while adding more pumpkin flavor. Interestingly, it helps transform the original recipe into a vegan one.
- 8 oz almond flour
- 6 oz pumpkin puree
- 3.5 oz maple syrup
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder
- 1.8 oz peanut butter
- 1/4 tsp salt
- 2 oz cornstarch
- 1/2 oz dark chocolate
- 1/2 oz white chocolate
- Preheat the oven to 350°F.
- Combine peanut butter and pumpkin puree in a large bowl. Pour in syrup and add a little salt to balance the sweetness. Beat until the mixture is creamy
- Add in dry ingredients and mix until just combined.
- Line a rimmed baking sheet with a silicone mat, parchment paper or spray it with cooking spray.
- Scoop out a tablespoon of cookie mix, then, using your hands, form it into a cookie shape. Place on the baking sheet. If the stickiness of the batter bugs you, pop the mixture in the fridge for 10 minutes before shaping the cookies. This helps your cookies firmer.
- Put them in the oven and bake for 12-15 minutes until slightly brown.
- Remove from the baking sheet to a cooling rack. When completely cool, use melted chocolate, drizzle over to decorate your cookies.
- Serve or store cookies in an airtight conditioner.